Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Frozen whole kernel corn - thawed, cooked, And drained

  2. 1/2 cup 118ml Plain lowfat yogurt

  3. 2 tablespoons 30ml Sour cream

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1 1/2 teaspoons 7 1/2ml Cooking oil

  6. 1/4 teaspoon 1 1/3ml Cumin seed

  7. 1/4 teaspoon 1 1/3ml Mustard seed

  8. 1 Fresh serrano pepper - seeded, chopped fine Leaf lettuce - Sweet red or green peppers - chopped,

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium bowl, combine cooled corn, yogurt, sour cream, and salt. In a medium saucepan combine oil, cumin seed, mustard seed, and chili pepper. Place over low heat and cook about 5 minutes, or just until mustard seeds begin to dance. (Do not overheat or mustard seeds with pop out of the pan.) Stir mustard seed mixture into the corn mixture. Serve immediately or cover and chill up to 4 hours. Serve on lettuce leaves, if desired. Sprinkle with chopped red or green pepper, if desired.


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